CHIMICHURRI CHICKEN THIGHS

5 from 1 vote

Lean chicken thighs are seared and topped with a fresh and zesty chimichurri sauce. Best enjoyed on a patio with a large, bountiful salad and some fresh watermelon.

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Meat, Side Dish

Cuisine: American

Keyword: Chicken thigh recipes, Chimicurrhi Chicken, Easy chicken recipes

Servings:

Author: Olivia Adriance

Ingredients

For the Chicken:

1 ½ pounds chicken thighs, boneless and skinless
Salt and pepper to season
About ½ cup chicken bone broth (start with ¼ cup and add more as needed)

For the Chimichurri:

1 shallot, finely minced
4 cloves garlic, finely minced
⅓ cup olive oil
¼ cup fresh lemon juice
¼ cup red wine vinegar
½ teaspoon crushed red pepper flakes
1 teaspoon salt
1 ½ cups fresh flat leave parsley, chopped

Instructions

Heat a skillet over medium-high heat.
While the skillet heats up, season your chicken thighs generously with salt and pepper.
Add the chicken thighs to the dry skillet, making sure there is enough space between them and they aren’t crowded. Cook, undisturbed, for 10 to 12 minutes or until they appear almost cooked through. Note: it’s important not to move them around while cooking because you want a nice crust to form.
Flip the chicken and cook for another 5 minutes.
Turn the temperature to medium-low and add the chicken broth, scraping up the chicken bits as the broth deglaze the pan with a wooden spoon or spatula.
Allow the sauce to reduce until there is only a thin glaze over the bottom of the pan, tossing the chicken in the sauce as you go.
While the chicken is resting, make the chimichurri sauce by combining the shallot, garlic, olive oil, lemon juice, red wine vinegar, red pepper flakes, salt, and parsley in a small mixing bowl. Stir to incorporate.
Spoon the chimichurri over the chicken thighs, serve, and enjoy!

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